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Key Lime Pound Cake

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Key Lime Pound Cake is a rich, buttery cake infused with the bright, tangy flavor of key lime juice and zest. Topped with a sweet-tart glaze, it’s perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup key lime juice
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons key lime juice
  • 1/2 teaspoon lime zest (optional for garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. In a small bowl, combine milk, key lime juice, zest, and vanilla.
  6. Alternate adding dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar and key lime juice until smooth. Drizzle over cooled cake and garnish with lime zest if desired.

Notes

  • Use freshly squeezed key lime juice for best flavor, or bottled key lime juice as a substitute.
  • Let cake cool completely before glazing to avoid melting the glaze.
  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Find it online: https://ukfinda.com/key-lime-pound-cake/